Servings: 10
Cherry pie filling 
1 (21-oz) can
Cherry liqueur 
1/2 cup
1 cup
1 tbsp
All-purpose flour 
1 3/4 cups
White sugar 
2 cups
Unsweetened cocoa powder 
3/4 cup 
Baking powder 
1 tsp
Baking soda 
2 tsps
Vegetable oil 
1/2 cup
Strong brewed coffee, cold 
1 cup
Vanilla extract 
1 tsp
1/2 tsp
Whipped cream 
for serving, optional
Effortless Black Forest Cake
30 m
30 m
Ready in:
60 m
  1. Preheat oven to 350° F (175° C).
  2. Grease and flour 2 8-inch cake pans.
  3. Combine milk and vinegar and set aside.
  4. Mix sugar, flour, baking soda, baking powder, cocoa powder, and salt, and set it aside.
  5. Whisk together eggs, vegetable oil, coffee, and vanilla extract in a bowl. Add sour milk. Beat in the sugar and flour mixture. Mix well. 
  6. Pour the batter into 8-inch cake pans and bake for 30 minutes (to check, insert a toothpick in the center of the cake: if it comes out clean, it's done). 
  7. Let layers of your Black Forest Cake cool. 
  8. Meanwhile, combine the filling and liquor. Refrigerate until the mixture is chilled. Fill the cake. Serve Black Forest Cake with whipped cream.